Summer has been busy busy and then I started school and the great struggle with math. Finally got around to making another pizza when I went to the cabin for our first annual girls weekend with my mom and aunt.
First things first, get your grill happy. I like to keep my coals on one side so I can move things around from direct heat to indirect, the crusts tend to burn on the bottom if they are directly over the coals for too long.
Crust:
2 1/4 tsp. yeast (or one packet)
1 1/4 Cup warm water
4 1/4 Cup flour + more for rolling out crust
2 tsp. salt
1/4 Cup olive oil
Drizzle of honey (about 2-3 Tbs)
Mix warm water and yeast together, let sit for 5 minutes or so (don’t use hot water, it will kill the yeast). Mix flour and salt, drizzle with honey. Add dry ingredients to wet, mix well. Make sure all flour and water is absorbed. Form into a ball. Grease the bottom of a large bowl with olive oil, coat dough ball in oil. Let sit while you prepare the sauce and toppings. Dust a cutting board with flour and roll dough out to the size of your cast iron pan, if it's too big just rip off the edges, if too small just add a patch piece and press into place. Dough should be smooth and elastic if it sticks to the cutting board add more flour.
4 1/4 Cup flour + more for rolling out crust
2 tsp. salt
1/4 Cup olive oil
Drizzle of honey (about 2-3 Tbs)
Mix warm water and yeast together, let sit for 5 minutes or so (don’t use hot water, it will kill the yeast). Mix flour and salt, drizzle with honey. Add dry ingredients to wet, mix well. Make sure all flour and water is absorbed. Form into a ball. Grease the bottom of a large bowl with olive oil, coat dough ball in oil. Let sit while you prepare the sauce and toppings. Dust a cutting board with flour and roll dough out to the size of your cast iron pan, if it's too big just rip off the edges, if too small just add a patch piece and press into place. Dough should be smooth and elastic if it sticks to the cutting board add more flour.
Toppings:
Alfredo Sauce (from a jar or make your own)
Extra minced garlic if you like, added to sauce
Marinated and grilled shrimp (tails removed)
Sliced tomatoes (I had a few strange varieties in my garden but any kind will do)
Mozzarella (fresh or shredded)
Fresh Basil
Assembly:
Marinate your shrimp in wine, garlic and onions (I used onion wine from the Clover Meadow Winery near my cabin in Shell Lake Wisconsin but any cooking (or drinking) wine will do). www.clovermeadowwinery.com/
Stab shrimps with skewers (or smore sticks) and grill a few
minutes on each side til pink (if using pre-cooked just til they get heated,
happy and grill marked). Don't grill them too long or they will get rubbery.
Prepare crust and press into the bottom of a cast iron pan
Spread sauce over crust with the back of a spoon
Slice up shrimp into smaller, more bite sized pieces and lay
chunks over sauce,
Lay sliced tomatoes evenly and top with mozzarella, I used
slices of fresh but shredded will work too.
Grill pizza directly over coals for a few minutes until cheese starts to melt. Move off of direct heat and continue grilling until cheese is melted and crust is golden brown. Top with basil and grill a few more minutes.
